Details

Autor(en) / Beteiligte

• Corrêa, Carla L. O.
• Penha, Edmar M.
• Freitas-Silva, Otniel
• Luna, Aderval S.
• Gottschalk, Leda M. F.

Titel

Enzymatic Technology Application on Coffee Co-products: A Review

Ist Teil von

• Waste and biomass valorization, 2021, Vol.12 (7), p.3521-3540

Ort / Verlag

Dordrecht: Springer Netherlands

Erscheinungsjahr

2021

Quelle

SpringerNature Journals

Beschreibungen/Notizen

• Coffee, one of the world’s most consumed beverages, is recognized for its peculiar aroma and flavor. Depending on the type of coffee processing, different co-products are generated as lignocellulosic materials that comprise husks, skin, pulp, mucilage, parchment, coffee silverskin and spent coffee grounds. These co-products could be converted into a highly attractive substrate for bioconversion processes, and they can be used due to their high added value. According to the type of coffee co-product and its chemical composition, different enzymatic technologies can be used like enzyme production, enzymatic hydrolysis, enzyme-assisted extraction, and others. The application of enzymatic processes for biomass reuse has been increasingly desired for being an environmentally friendly alternative improving the management of the vast quantity of waste generated by the coffee industry. Graphic Abstract